In the style of La Michoacana, the ice cream and paletas we make lean on real fruit instead of hiding behind sugar. A good mango paleta should taste like a ripe mango on a warm afternoon. A strawberry one should have actual pieces of berry you can see and bite. That honesty is the whole point.
There are two families worth knowing. The water based paletas, made with fruit and juice, taste bright and clean and are wonderful on a hot day. The cream based ones, like coconut, rice, or cajeta, are softer and richer, more of a slow treat to linger over. Neither is better. They are just different moods.
A small tip from our counter: let a paleta sit for a minute before the first bite so the flavor opens up, and pick fruit that matches the season when you can. The riper the fruit, the less you need to do to it. That has been true in our family kitchens for a long time, and it is just as true with a paleta in hand.